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DINNER MENU

 

A N T I P A S T I

 

Marinated Fresh Sardines with Caramelized Fennel and Lobster Oil  13

Grilled Octopus with “Borlotti Marinati” and Spicy Limoncello Vinaigrette  19

Steamed Cockles with Red Chilies and Basil  16

Mussels “alla Tarantina”  16

“Neci con Funghi Misti”  16

Mozzarella di Bufala with Arugula Pesto and DaVero Olive Oil  19

Roasted Beet Tartare with Chianti Vinegar and Ricotta Salata  15

Baby Wild Arugula with Parmigiano and Aceto Manodori  17

Warm Tripe “alla Parmigiana”  14

Warm Lamb’s Tongue Vinaigrette with Brown Beech Mushrooms and a 3-Minute Egg  17

Pig Foot “Milanese” with Rice Beans and Arugula  16

Testa with Pickled Pearls and Thyme Vinaigrette  11

Prosciutto San Daniele “Riserva”  with Black Pepper “Fett’unta”  15

Armandino’s Salumi – Culatello and Senape  17

Babbo Salumi with Giardiniera  18

 

 

P R I M I

 

Goat Cheese Tortelloni with Dried Orange and Wild Fennel Pollen  21

Spaghettini with Spicy Budding Chives and a One Pound Lobster  29

Maccheroni alla Chitarra with Oven Dried Tomatoes, Red Chilies and Bottarga di Muggine  20

Bucatini all’Amatriciana with Guanciale, Hot Pepper and Pecorino  21

Fettuccine with House-Made Pancetta and Radicchio  24

Garganelli with “Funghi Trifolati”  24

Pumpkin “Lune” with Sage and Amaretti  22

Mint Love Letters with Spicy Lamb Sausage  21

Calf’s Brain “Francobolli” with Lemon and Sage  19

Goose Liver Ravioli with Balsamic Vinegar and Brown Butter  25

Chianti Stained Pappardelle with Wild Boar Ragu  24

Pappardelle Bolognese  26

Gnocchi with Braised Oxtail  22

Homemade Orecchiette with Sweet Sausage and Rapini  22

Beef Cheek Ravioli with Crushed Squab Liver and Black Truffles  25

Linguine with Clams, Pancetta and Hot Chilies  25

Black Spaghetti with Rock Shrimp, Spicy Salami Calabrese and Green Chilies  29

 

 

 

S E C O N D I

 

Spicy Two Minute Calamari Sicilian Lifeguard Style  28

Whole Grilled Branzino with Saffron Braised Fennel and Lemon Oregano Jam  37

Wild Striped Bass with “Passato di Zucca” with Cavalo Nero and Speck  32

Barbecued Squab with Roasted Beet “Farrotto” and Porcini Mustard  34

Grilled Quail with “Scorzonera alla Romana” and Saba  29

Duck with Celery Root, Apples and Cider Citronette  32

Rabbit with Black Lentils, Brussels Sprouts and Vincotto  32

Grilled Lamb Chops “Scottadita” with Broccoli Rabe Pesto, Grilled Onions and Lemon Yogurt  38

Fennel Dusted Sweetbreads with Sweet and Sour Onions, Duck Bacon and Membrillo Vinaigrette  29

Grilled Pork Chop with Cherry Peppers, Cipolline and Aceto Manodori  33

 “Brasato al Barolo” Braised Beef with Porcini Mushrooms  30

Barbecued Skirt Steak with Endive “alla Piastra” and Salsa Verde  32

Charred Beef Tongue with Green Market “Krauti” and Grain Mustard  29

Grilled Ribeye for Two with Roasted Potatoes and Aceto Manodori  120

Deconstructed Osso Buco for Two with Saffron Orzo, Cavolo Nero and Chestnut Gremolata  80

 

C O N T O R N I

 

Roasted Beet “Farrotto”  11    

Rapini with Roasted Garlic  11    

Roasted Potatoes with Rosemary  11

Brussels Sprouts with Pancetta  11    

Babbo Greens with Roasted Shallots  11       

 

 

S P E C I A L S

 

“Puntarella in Salsa” with Boquerones  18

Beef Carpaccio  with Black Truffles and DaVero Olive Oil  23

 

Baccala Ravioli with Gaeta Olives and Oven Dried Tomatoes  24

Bavette with Cardoons, Breadcrumbs and Pecorino  23

Spaghettini with Fresh Black Truffles and Parmigiano  70

 

Sea Scallops with Fresh Black Truffles, Smashed  Parsnips and Vin Cotto  38

Grilled Guinea Hen with Pumpkin Barlotto and Black Garlic Zabaglione  29